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Every time one of my friends has a GREAT idea, I get more work! Thank goodness I love to work! Well, this first blog post and recipe is thanks to my culinary compatriot, Garland McCollum of Massey Creek Farms who texted to say “Maybe tea eggs for Saturday samples.” This led to a kitchen counter filled with dozens of eggs and giant pots of smoky Lapsang Souchong (campfire tea). It’s my go-to for culinary tea experiments, and was what I used to make our smoke bacon tea rub last year. I’d been longing to cure my own meats, so boiling eggs in tea wasn’t really on my radar. Suffice it say, this has been a worthy experiment! Below is the “method” for making Tea Marbled Eggs. Come by the Farmer’s Curb Market on Saturday to sample them, and get ingredients to make you own just in time for Easter!

Tea Marbled Eggs

Ingredients

2 tbs Tea Hugger Lapsang Souchong (or just use the hand satchel we have for purchase)